Eggplant and sausage sauté
2 servings
15 minutes
Sauté of eggplants and sausages is a fragrant and hearty dish of Russian cuisine that combines the tenderness of eggplants, the sweetness of peppers, and the spiciness of mustard. It resembles traditional village dishes where housewives used simple ingredients to create true culinary masterpieces. The sauté gains a rich flavor from frying vegetables in aromatic mustard oil, while garlic makes it even more appetizing. Sausages add juiciness and make the dish perfect for a family dinner. A light sauce made from sour cream, mayonnaise, and lemon juice adds harmony to the taste. This sauté can be served as a standalone dish or used as a side dish. It pairs wonderfully with bread, potatoes, or rice, creating warmth and comfort at home.
1
Peel the eggplant.
- Eggplant: 1 piece
2
Cut the peppers and eggplant into small pieces.
- Eggplant: 1 piece
- Ramiro pepper: 1 piece
- Bell pepper: 1 piece
3
Peel and crush the garlic with a chef's knife.
- Garlic: 3 pieces
4
Dip it in heated mustard oil in the pan.
- Mustard oil: 2 tablespoons
5
Fry it on all sides to infuse the oil with flavor and remove it. It will no longer be needed.
6
Send the vegetables to fragrant oil.
- Ramiro pepper: 1 piece
- Bell pepper: 1 piece
7
Season with spices and salt.
- Sumac: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Salt: to taste
8
Cut the sausages into thick slices.
- Sausages (wieners): 2 pieces
9
Stir the vegetables after 3-4 minutes, add the sausages. Fry for another 7 minutes over medium heat, stirring occasionally.
- Sausages (wieners): 2 pieces
10
In a deep bowl, mix mayonnaise, mustard, sour cream, and lemon juice.
- Mayonnaise: 1 teaspoon
- Mustard: 1 tablespoon
- Sour cream: 1 tablespoon
- Lemon juice: 1 teaspoon
11
Transfer the stew to a plate, dress with the resulting sauce, and serve.
